Bengali Niramish Mutton Curry - A traditional festival preparation

We, Bengalis, think Sunday is a day for chicken or mutton preparation and my family is not an exception. Last week I was preparing for Kali Puja and this preparation is appropriate to this festival. Even it is prepared for Nabami bhog in During Puja. This is called Niramish Mutton because there is no onion but that is an old idea- how mutton can be niramish or vegetarian. Anyway, this is a delicious authentic Bengali preparation which is presented here.

Preparation Time: - 15 min

Cooking Time: - 40~45 min

Servings: - 2 persons

Ingredients:- 

1. 250 gm. Mutton (cut into small pieces)
   
2. 4 medium size Potato cut into 16 pieces
3. 3 tsp Ginger paste (you can grind fresh ginger or use ready made paste)
4. 5 tbsp hung curd (curd drained of all its water)
5. 3 tsp Kashmiri Red Chili
6. 2 whole Green Chili
7. 2 tsp Cumin Powder
8. 1 tsp Black Pepper Powder
9. 2 tsp Coriander Powder
10. 1 tsp Turmeric Powder
11. 2 tbsp Ghee
12. 4 tbsp Mustard oil ( since this is Bengali authentic dish I used mustard oil but you can use any vegetable oil if you dislike the pungent smell of mustard oil)
13. 2 Bay Leaves
14. 4 Cloves
15. 1 tsp Cardamom Powder
16. 1 inch Cinnamon stick
17. 2 tsp Garam masala
18. Salt (as per taste)
19. 2 tsp Sugar (optional if you have issues with sugar)

Preparation:-

1. Wash Mutton under cold water thoroughly, drain the water and rub with turmeric powder, salt and pepper. Keep aside for 15 minutes.
   
2. In the meantime cut the potatoes in large pieces and marinate them with turmeric powder.
3. Make Ginger paste out of fresh ginger.
4. Take a pressure cooker and heat 1 ½ oil in high flame. When oil starts smoking turn the burner to medium setting and shallow fry potatoes till they turn golden yellowish. Drain oil from the potato pieces by keeping them in paper towel. Keep them aside.
   
5. Take the curd in a small bowl and mix with ginger paste, coriander powder, cumin powder and Kasmiri red chili powder. Beat the mixture so that no lumps are formed. Then add the garam masala to it. Lastly put the marinated mutton pieces into it, mix well and keep it for 1 ½ ~2 hours.
   
   
   
   
6. Heat rest of the oil in a pressure cooker in high heat.
7. When oil starts smoking add bay leaves, cloves, cardamom, cinnamon and remaining ginger.
   
8. Wait few seconds and add Sugar.
9. Let the sugar caramelize. It brings a nice colour to the curry.
10. Scrape all the masala from the mutton pieces and add the mutton to the mixture
    
11. Fry the mutton pieces for 2~3 minutes. Mutton will release its own juice and it will become watery. This is the time you will add the masala back again.
    
12. Stir and fry till the mutton turn golden brown.
13. Continue cooking in simmering heat until you reach desired consistency. Add potatoes and 2 cup of water.
    
14. Turn up the burner to high flame and bring the whole mixture to boil.
15. Cover the lid of the pressure cooker and cook for 7~8 whistles.
    

Serve this side dish hot with a plate of Basanti pulao or piping hot steamed rice.

As always please feel free to comment, criticize and seek if any help is required. I am all ears.